An incredible whip up Roasted Vegetable Soup With a sheet pan and a blender. This simple roasted vegetable soup recipe cooks in under 30 minutes with two options: pureed soup or a thick soup with roasted vegetable chunks.
I love soup regardless of the season. And Arizona is experiencing a lot of rain this year, so soup is definitely on! Roasted Vegetable Soup is a quick and easy soup that is roasted in the oven and partially or fully blended depending on your preference. And this roasted vegetable soup recipe freezes well for leftovers if you have them.
Jump:
Whenever I shop at the store or farmer’s market, I always look for vegetables that are in season for freshness, freshness, and price. Shopping in season is more profitable. Sometimes, I get lucky and find deals on vegetables that aren’t usually cheap this time of year.
In Arizona, we have a great program called Borderlands Produce Rescue,Each production season from November through August, our organization partners with more than 30 nonprofit or community groups to host Saturday market location. Supporters at each of our Borderlands POWWOW events are able to contribute at least $15 in cash to support our nonprofit and take home up to 70 pounds of salvaged goods, as a thank you. Anyone can participate!
Ingredients for Roasted Vegetable Soup
- Zucchini: Zucchini is beautiful this time of year in Arizona, and it was 2 for the price of one, which is always a bonus.
- Orange Bell Pepper: Orange bell peppers give the soup a vibrant color.
- Yellow Chilli: Yellow chillies are also sweet and beautifully colored.
- Red Chilli Bell:
- White Onion:
- Tri-colored grape tomatoes:
- Plant Milk: I used oat milk, but any unsweetened, unflavored plant milk works well. I buy sugar-free oat milk.
- Vegetable Broth: I buy a lot of organic vegetable broth from Costco because I use it so often.
- Stay red chilies: Red pepper flakes give the soup a little kick but add flavor to the soup recipe.
- Italian Spices: Italian Seasoning is an aromatic blend of oregano, basil, thyme, rosemary and marjoram that brings Italian flavor to a variety of dishes. Italian seasoning can be simple or complex, depending on who you ask.
- Garlic: I recommend using fresh garlic cloves whenever possible. I often buy garlic in bulk, clean it, separate the cloves and store it in small baggies, so I have it available all year round.
- Cumin: Cumin adds aromatic warmth to the roasted vegetable soup.
Ingredient Substitution of Roasted Vegetable Soup
- Choose all zucchini or all summer squash or your favorite squash.
- I also like to use baby bell peppers instead of big bell peppers, but today, all three colors are sold together in one bag for a great price.
- Yellow onion often replaces white onion in recipes. However, if you want a more prominent onion flavor, choose red onions. Or shallots are great if you want less onion flavor.
- Cherry tomatoes are similar in shape to grape tomatoes.
- Any unsweetened, unflavored plant milk works for this roasted vegetable soup recipe.
- Try Yondu Combined with water as a way to reduce costs. Or, buy vegetable broth in bulk at Costco or another retail outlet.
- If you are sensitive to spices, skip red pepper flakes. Or, if you don’t have red pepper flakes, swap them for cayenne pepper. However, cayenne pepper is stronger than cayenne pepper flakes, so cut the amount in half.
- Make your Italian seasoning mix by combining 1 teaspoon dried basil, 2 teaspoons dried oregano, 1 teaspoon dried rosemary, two teaspoons dried parsley, 1 teaspoon dried thyme, red pepper flakes, and 1 teaspoon garlic powder.
- For a fresh garlic alternative, try garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove. Garlic Powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Use coriander instead of cumin.
How to Make Roasted Vegetable Soup
First, preheat an oven to 425 degrees and prepare a baking sheet with parchment paper or a silicone baking mat. This prevents vegetables from sticking without using any oil or cooking spray.
Make sure the vegetables are in a single layer, not overlapping. Then, season with Italian seasoning, cumin and red pepper flakes.
Roast for 30 minutes, and remove from oven.
Next, add the vegetable broth and plant milk to a high-speed blender. Add half of the roasted vegetables to the blender for a chunkier soup, or add all the roasted vegetables for a completely pureed soup.
my blender Heats soup while blending; However, if your blender doesn’t have this function, can you transfer the blended soup to a pan to reheat? Add remaining roasted vegetables if serving chunky soup option.
Serving advice
Whenever I make soup, I always serve it with crusty bread. But I also love a big salad serving, like a Mediterranean salad with chickpeas, an Italian chopped salad, or an Israeli salad.
I also like to garnish this roasted vegetable soup recipe with chopped bell peppers, green onions, and a little parsley.
If you like it a bit spicy, consider using fresh chilies, or if you like it extra spicy, add some more red pepper flakes or sriracha sprinkles.
Recipe FAQs
Roasting vegetables gives you a flavor that boiling can’t. Vegetables caramelize and become slightly sweet when roasted. You also get gorgeous char bits that add a nice smoky twang to the soup. Another reason is that it also deepens the flavor of the spices.
The first is to caramelize vegetables in your soup pot or oven to sweeten them and thicken their juices. Next, add plenty of aromatics to the pot — herbs, spices, garlic, onions, and the like — and let everything simmer for a long time to blend the flavors.
Mixing plant milk into a sauce or broth adds some richness, but it also rounds out the flavors that are already there, softening something too harsh.
advice
- Cut the vegetables in the same size so that they are fried evenly.
- Use a silicone baking mat or parchment paper to reduce sticking and make cleanup easier.
- Always preheat the oven before cooking vegetables.
- Choose unflavored, unsweetened plant milk.
- Add half the roasted vegetables for a pureer soup, or reserve half the vegetables for a chunkier soup.
- I love Super Cube Frozen soup for leftovers or for doubling recipes if you prepare meals.
- Freeze the soup for up to 3 months. I recommend thawing completely before reheating.
- Avoid garnishing stir-fried vegetable soup until serving. Don’t go overboard with the garnish.
Try this stir-fried vegetable soup for its rich flavor and incredible taste. Choose it for soup puree or serve with roasted vegetable slices.
Soup lovers, check out these vegan soup recipes
If you like this Roasted Vegetable Soup recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Roasted Vegetable Soup
An incredible whip up Roasted Vegetable Soup With a sheet pan and a blender. This simple roasted vegetable soup recipe cooks in under 35 minutes with two options: pureed soup or a thick soup with roasted vegetable chunks.
material
- 2 Zucchinis, cut into slices and then cut in half
- 2 Summer squash, diced and then halved
- 1 White onion, cut in half, then into slivers
- 1 Cut the red bell pepper, squash and onion into similar shapes Reserve a slice to dice for garnish.
- 1 Cut the yellow bell pepper, squash and onion into similar shapes Reserve a slice to dice for garnish.
- 1 Cut the orange bell pepper, squash and onion into similar shapes Reserve a slice to dice for garnish.
- 3 cloves Garlic, minced
- 1 pint Grape tomatoes, leave whole Do not slice.
- 2 table spoon Italian seasoning
- 2 teaspoon cumin
- 1 teaspoon Stay red pepper
- 4 the cup Vegetable broth
- 1 the cup Barley milk Or any unsweetened, unflavored plant milk
instructions
Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper or a silicone mat.
Cut the vegetables to the same size so that they cook evenly. Leave the tomatoes whole.
Place vegetables on baking sheet in single layer.
Season with garlic, Italian seasoning, cumin and red pepper flakes.
Roast for 30 minutes.
Place vegetable broth and plant milk in a large blender cup.
Transfer half the roasted vegetables to a blender and reserve the rest for a chunky soup.
Or, add all the roasted vegetables for a pure soup.
If using a small blender, blend in batches and transfer the blended soup to a pan to heat.
If your blender does not have a heating element, transfer the blended soup to a pan to heat.
Garnish with reserved bell pepper, green onion and parsley.
Comment
- Cut the vegetables in the same size so that they are fried evenly.
- Use a silicone baking mat or parchment paper to reduce sticking and make cleanup easier.
- Always preheat the oven before cooking vegetables.
- Choose unflavored, unsweetened plant milk.
- Add half the roasted vegetables for a pureer soup, or reserve half the vegetables for a chunkier soup.
- I love Super Cube Frozen soup for leftovers or for doubling recipes if you prepare meals.
- Freeze the soup for up to 3 months. I recommend thawing completely before reheating.
- Avoid garnishing stir-fried vegetable soup until serving. Don’t go overboard with the garnish.
nutrition
Worship: 6gCalories: 40kcalSugars: 8gProtein: 1gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fats: 0.1gMonounsaturated fats: 0.1gSodium: 654mgPotassium: 74mgFiber: 1gSugar: 5gVitamin A: 669IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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